Currently viewing the category: "Recipes 食谱"

作者Jina Hui自我介绍: 来自中国重庆的某个农村,属于80后,从小娇生惯养,不懂得煮食。2004年通过网络结识了现在的老公,婚后才跟公公婆婆学习做 菜。现在一家人住在加州,家有两个囡囡,为了让两个囡囡能够吃多点,因此每天都变着花样的做东西给他们吃,结果囡囡还是那么的瘦,而我和老公却越来越肥。我现在应该算是典 型的“肥妈”了。新浪博客http://blog.sina.com.cn/u/1781197827 和微博http://weibo.com/1781197827。

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 About the author: Hóng Yí Shí Fang (红姨食坊) is from the city Baoding (Hebei province). She loves food and life. She is well versed in Chinese traditional medicine and focuses especially on the relationship between food and health. Read her blog at blog.sina.com.cn/shuhong20090508 or follow her at weibo.com/hongyishifang.

Tomato is rich [...]

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西红柿含有丰富的维生素 C,有助于防晒。因为维生素 C能中断黑色素生成,可阻止已生成的多巴胺进一步氧化而被还原为多巴,降低被晒黑的可能。西红柿中的抗氧化剂“番茄红素”,能有效保护细胞免受自由基损害,维护皮肤健康,特别是熟西红柿,番茄红素含量显著增高,翻晒效果更好。白菜具有通利肠胃、促进排毒的作用,使体内保持一个良性的循环,皮肤会变的滋润有光泽。西红柿加白菜是夏季美白护肤宝典,外加营养丰富,轻身健体的虾仁,使你在炎炎夏日,身体和肌肤获得双重健康。茄汁菜包,让夏日的小资饮食来滋润美白你的皮肤,养生也可以有很小资的吃法。

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My friend, Kristina Leipold, caught the mood to cook. On this particular day, she sent me her musings via email and without a note about the other matters happening in life, I felt like I could read her. Through this recipe we connect and realize there are somethings that make everything turn out okay.

Little [...]

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Mǐjiǔ (米酒), also called tián jiǔ (甜酒), láozāo (醪糟), jiǔniàng (酒酿), is cooked rice fermented by jiǔqǔ (酒曲, rice leaven). For me, eating a bowl of mǐjiǔ made by my mother is one of my cool and pleasant memories within scorching summers in my hometown. Its natural fragrance, sweetness, and coolness are unforgettable. Living in Beijing, I have [...]

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I love making sangria. I learned how to make a potent sangria from an Italian friend in San Francisco. The ingredients included a lot of red wine, a bottle of brandy, sugar, bananas, apples, and whatever else I felt like throwing in from the liquor cabinet. The day before a party, [...]

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During hot and humid days, oil and smoke in the kitchen nurture an unwillingness to cook. However, we have to eat something! Steaming food is brilliant for lazy summers. Steaming is healthier than stir-frying, retaining color, aroma, and flavor of the ingredients. Its lightness is also agreeable for summer. String beans are in season!

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Twice-cooked pork is a famous Sichuan dish. It takes its name from the method of cooking the pork… twice. I learned this dish from Jiǎng Yì (蒋毅) in Chengdu. Jiǎng Yì can prepare eight recipes of twice-cooked pork. This recipe is lighter in spice and flavor than the variation usually served in a [...]

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